We don't do substitutions. We do authentic. If the menu says pancetta, it's pancetta. If the pizza is uncut, use the cutter on the table. This is how it's done in Italy.
Terroni was founded in Toronto in 1992 by Cosimo Mammoliti, born in Calabria, and Paolo Scoppio, born in Bari — two southerners who brought the genuine cucina of Southern Italy to North America. "Terroni" was a slur against southern Italians from the north; they made it their name.
When Shereen Arazm opened Terroni on Beverly Boulevard in 2007, the no-substitutions policy traveled with them. Housemade pasta, wood-fired pizza, ingredients imported from Italy — and a rule: the menu is the menu.
We know they seem strange. They're not. They're just Italian.
"We don't make rules to be difficult. We make them to keep the food honest."
Concealed behind a blue bookcase is Terroni's wine library — an intimate room housing over 1,000 bottles of exclusively Italian wine. Barolo, Amarone, Brunello, Greco di Tufo, Nero d'Avola — the full sweep of the Italian peninsula, bottle by bottle.
The library can be reserved for private dining. Ask your server to show you the way in — or discover it yourself.
Next door to the restaurant — an Italian market and café for daytime coffee, pastries, pantry imports, and take-home pasta. The name means "after work." It's open earlier.